Boulevard The Cookbook - San Francisco Restaurant
Boulevard The Cookbook comes to you from the San Francisco restaurant of the same name. Boulevard is one of the city's best restaurants. Here are the restaurant's top recipes.
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Format: Hardcover with dust jacket, 244 pages.
Copyright: 2005
Publisher: Ten Speed Press
Author: Lisa Weiss and Nancy Oakes
Description: Nancy Oakes opened Boulevard restaurant in San Francisco's Beaux Arts-style Audiffred Building in 1993, breathing life into a glorious but forgotten survivor of the 1906 earthquake. Oakes and long-time chef de cuisine Pamela Mazzola immediately won over the city and its visitors with their gutsy, ebullient cooking. Today, Boulevard overlooks a bustling Ferry Plaza Marketplace, and it's impossible to imagine San Francisco without its most celebrated restaurant.
The Zagat guides named Boulevard best restaurant in the city for seven consecutive years and the James Beard Foundation has recognized -- and repeatedly nominated -- Oakes for best chef in California. Such distinction, along with the restaurant's dramatic views of the waterfront and its stunning mosaic floor bathed in the glow of belle epoch-esque lights, makes dining at Boulevard feel truly special.
In Boulevard: The Cookbook, Oakes and Mazzola have captured the best of the restaurant's sense of theater and universally lauded food, presenting 75 multifaceted recipes, each anchored by a favorite main course and accessorized with a generous collection of irresistible side dishes. The restaurant's fans will see the recipes that have kept them coming back over the years, including:
- Pan-Roasted Wild King Salmon in Cider Sauce with Potato, Bacon, and Watercress Cake and Shaved Apple and Fennel Salad with Mustard Vinaigrette
- Buttermilk-Brined Fried Little Chickens with Cream Biscuits, nestled into Mashed Potatoes and doused with gravy
- Veal Chops with Porcini and Asiago Cheese Stuffing
- Chocolate Temptation: Chocolate Panna Cotta, and Chocolate Truffle Crunch
With every recipe prefaced by wise and opinionated extended-version notes, Boulevard: The Cookbook is infused with the personality and brilliance that define the restaurant and the at-once sensible and grand cooking behind its enduring popularity.
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Condition: Good condition.
ISBN: 9781580085533
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Additional Details
Boulevard The Cookbook comes to you from the San Francisco restaurant of the same name. Boulevard is one of the city's best restaurants. Here are the restaurant's top recipes.
----
Format: Hardcover with dust jacket, 244 pages.
Copyright: 2005
Publisher: Ten Speed Press
Author: Lisa Weiss and Nancy Oakes
Description: Nancy Oakes opened Boulevard restaurant in San Francisco's Beaux Arts-style Audiffred Building in 1993, breathing life into a glorious but forgotten survivor of the 1906 earthquake. Oakes and long-time chef de cuisine Pamela Mazzola immediately won over the city and its visitors with their gutsy, ebullient cooking. Today, Boulevard overlooks a bustling Ferry Plaza Marketplace, and it's impossible to imagine San Francisco without its most celebrated restaurant.
The Zagat guides named Boulevard best restaurant in the city for seven consecutive years and the James Beard Foundation has recognized -- and repeatedly nominated -- Oakes for best chef in California. Such distinction, along with the restaurant's dramatic views of the waterfront and its stunning mosaic floor bathed in the glow of belle epoch-esque lights, makes dining at Boulevard feel truly special.
In Boulevard: The Cookbook, Oakes and Mazzola have captured the best of the restaurant's sense of theater and universally lauded food, presenting 75 multifaceted recipes, each anchored by a favorite main course and accessorized with a generous collection of irresistible side dishes. The restaurant's fans will see the recipes that have kept them coming back over the years, including:
- Pan-Roasted Wild King Salmon in Cider Sauce with Potato, Bacon, and Watercress Cake and Shaved Apple and Fennel Salad with Mustard Vinaigrette
- Buttermilk-Brined Fried Little Chickens with Cream Biscuits, nestled into Mashed Potatoes and doused with gravy
- Veal Chops with Porcini and Asiago Cheese Stuffing
- Chocolate Temptation: Chocolate Panna Cotta, and Chocolate Truffle Crunch
With every recipe prefaced by wise and opinionated extended-version notes, Boulevard: The Cookbook is infused with the personality and brilliance that define the restaurant and the at-once sensible and grand cooking behind its enduring popularity.
----
Condition: Good condition.
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